continued from page 4

1 cup 2 percent milk

1/2 cup pumpkin puree

2 tablespoons vegetable oil

1 egg

1/2 cup chocolate chips

butter or baking spray for skillet Directions: In a large bowl, combine

the flour, cinnamon, ginger, nutmeg, cloves, sugar, baking powder and salt and set aside. In another large bowl, whisk together the milk, pumpkin, vegetable oil and egg. Add the dry ingredients into the wet ingredients and stir until everything is just combined, being careful not to over mix.

Fold the chocolate chips into the mixture. Heat a griddle or large pan to medium-low heat. Coat the pan with cooking spray. Drop 1/4 cup of batter onto heated skillet. Cook on the first side until the edges begin to bubble, about two minutes. Carefully flip pancake over and cook for another two to three minutes or until golden brown. Continue this process to make the rest of the pancakes, making sure to lightly spray the pan between each pancake to ensure they do not stick. Serve the pancakes immediately with maple syrup and butter, if desired.